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by Ginny

Bison Prime Rib Roast

I needed to throw a dinner party for a group of foodie friends. My husband and I decided that the bison prime rib would be something different for everyone, even though we were a bit nervous about getting it just right. Buffalo Gal sent me cooking instructions, and the roast was tender, juicy and perfectly cooked. We served it with a fresh blackberry demi glace sauce and baby carrots. Oh, and green chile mac-and-cheese, just for fun. Awesome. Thanks, Buffalo Gal!

by Alex

Smoked bison prime rib recipe

I smoked one of these last Christmas and it was SPECTACULAR! I used pecan wood (for a lighter flavor - I was worried hickory or mesquite might be overpowering). I coated the outside of the roast with Montreal Steak Seasoning (available everywhere - it's made by McCormick's), Rosemary Garlic seasoning, as well as a light dusting of Garlic Salt and Tony Chachere's Original Creole Seasoning (for a Cajun flavor). I set my electric smoker for 225 degrees, and smoked the prime rib until the internal temperature reached 130 degrees (between rare and medium rare). It took about 3 hours to smoke the rib, but I'm sure cooking times will vary widely depending on the smoker you use. I let the roast rest for 15-20 minutes before it was served. WOW! At a meal where we had three other main entrees, including fried turkey, the bison disappeared in minutes! People have been calling since before Thanksgiving to ask if I'm serving it again this Christmas! If you don't overcook the roast, it's a can't miss hit!